Recipes

Healthy Peanut Sauce Grain Bowl

Watch the instructional video and read the recipe below it for a healthy, savory meal!

INGREDIENTS

I package buckwheat (soba) noodles

1 package of tempeh (or another protein of choice)

1-2 tablespoons olive oil, split

¼ sweet onion, chopped

2 small summer squash, halved and sliced

½ bell pepper, sliced

2 scallions, chopped

½ cup cilantro, chopped

Peanut sauce to top

Peanut Sauce:

½ cup natural peanut butter (or low sugar)

1 tablespoon low sodium soy sauce

1 tablespoon Sriracha

1 tablespoon hoisin sauce

2 tablespoon lime juice (or a whole small lime juiced)

1 teaspoon sesame oil

1/4 cup hot water

DIRECTIONS:

Cook noodles according to package. While noodles cook, prepare peanut sauce. Add peanut butter, soy sauce, Sriracha, hoisin sauce, lime juice, and sesame oil. Mix together and add hot water slowly as you whisk. You can add more or less water depending on your desired consistency.

To cook the tempeh, slice into thin strips. Over medium heat, add 1 tablespoon oil to your sauté pan. Place tempeh into pan, evenly spaced. Cook for 2-3 minutes until browned on one side, flip over and cook second side. Remove from heat, let extra oil drained onto paper towel and set aside.

In a wok or same sauté pan, heat 1-2 teaspoons oil. Add onion and sauté until translucent (about 4 minutes). Add squash and pepper and cook for another five minutes. Remove from heat and add in scallions and cilantro.

Fiesta Shrimp Grain Bowl

Watch the instructional video and read the recipe below it for a healthy, savory meal!

This simple, tasty and healthy meal combines a fiber-filled whole grain, veggies and protein, as well as healthy fats and robust flavor. It's perfect for a weeknight! Don't let the long list of ingredients scare you off: almost half of them are spices. For faster shopping time, use any grain or vegetable already in your kitchen.

INGREDIENTS

RICE:

1 cup uncooked brown rice

2 tablespoons cilantro, chopped

1 tablespoon olive oil

1 tablespoon lime juice

¼ teaspoon sea salt

SHRIMP:

1 pound large peeled, deveined shrimp

1 tablespoon olive oil

Juice of 1 lime

1 teaspoon chili powder

1 teaspoon cumin

1 teaspoon oregano

½ teaspoon smoked paprika

½ teaspoon kosher salt

½ teaspoon garlic powder

½ teaspoon onion powder

Freshly ground black pepper, to taste

VEGETABLES:

¼ large red onion, diced

1 medium red bell pepper, diced

¼ cup corn, frozen or fresh

½ cup tomatoes, diced

TOPPINGS:

¼ cup cilantro, chopped

1 small avocado, cubed

¼ cup cheddar cheese, shredded (optional)

Dollop of sour cream or plain Greek yogurt (optional)

1-2 teaspoons of Sriracha (optional)

DIRECTIONS:

In a rice cooker, combine 2 cups water with the brown rice. Once cooked, stir in cilantro, olive oil, lime juice and salt.

Next, in a large bowl, combine shrimp, olive oil, lime juice and spices and mix until evenly coated. Warm a grill pan or sauté pan over medium-high heat. Add shrimp and cook 2-3 minutes per side, until pink. Remove shrimp and set aside.

Lower heat to medium, and add more olive oil and red onion to the pan. Sauté for a few minutes and then add red bell pepper, corn and tomato (or leave tomato raw).

To assemble, rewarm seasoned rice and place in a bowl along with veggies and shrimp. Top with cilantro, avocado and any optional toppings. Enjoy!